These chocolate banana muffins are soft, moist, and full of rich chocolate flavor. They are easy to make with simple ingredients like ripe bananas, cocoa, and brown sugar. Perfect for breakfast, snacks, or a sweet treat with coffee!
Ingredients Needed:
- 3 medium – 450 grams (total weight with skin on) – very ripe or overripe bananas
- 125 millilitres of vegetable oil
- 2 large eggs
- 100 grams of soft light brown sugar
- 225 grams of plain flour
- 3 tablespoons best-quality cocoa powder (sifted)
- 1 teaspoon bicarbonate of soda
How To Make Chocolate Banana Muffins?
- Preheat the oven: Set your oven to 200°C and line a 12-hole muffin tin with paper cases.
- Mash the bananas: Peel and mash the bananas in a bowl using a fork or a mixer until smooth.
- Mix wet ingredients: Add the oil, eggs, and sugar to the mashed bananas and mix well until combined.
- Prepare dry ingredients: In another bowl, mix the flour, cocoa powder, and bicarbonate of soda.
- Combine wet and dry: Slowly add the dry ingredients to the banana mixture, stirring gently until just combined.
- Fill the muffin cases: Spoon the batter evenly into the muffin cases, filling each about ¾ full.
- Bake: Place in the oven and bake for 15-20 minutes, until the muffins are dark and slightly domed.
- Cool: Let them sit in the tin for a few minutes, then transfer to a wire rack to cool completely.
Recipe Tips:
- Use Overripe Bananas: The darker and softer the bananas, the better! Overripe bananas add natural sweetness and keep the muffins moist.
- Sift the Cocoa Powder: This helps remove lumps and ensures the cocoa blends smoothly into the batter for a rich chocolate flavor.
- Don’t Overmix the Batter: Stir the ingredients just until combined. Overmixing makes the muffins dense instead of soft and fluffy.
- Fill Muffin Cases Evenly: Fill each case about ¾ full for evenly sized muffins that rise perfectly without overflowing.
- Check for Doneness Correctly: Insert a toothpick into a muffin—if it comes out clean or with a few crumbs, they’re ready. If it’s wet, bake for another 2 minutes and check again.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chocolate banana muffins cool completely at room temperature. Then, store them in an airtight container at room temperature for 2-3 days. If you prefer, you can refrigerate them for up to 5 days to keep them fresh.
- Freeze: Place the muffins in an airtight container, layering them with baking parchment to prevent sticking. Freeze for up to 2 months.
- Reheat: Set the air fryer to 160°C. Heat the muffins for 3-5 minutes until warm and slightly crispy on the outside.
Nutrition Facts:
- Calories: 210 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 25mg
- Sodium: 180mg
- Potassium: 220mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Banana Cake
- Nigella Chocolate Orange Cheesecake
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
Nigella Chocolate Banana Muffins
Description
These chocolate banana muffins are soft, moist, and full of rich chocolate flavor. They are easy to make with simple ingredients like ripe bananas, cocoa, and brown sugar. Perfect for breakfast, snacks, or a sweet treat with coffee!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C and line a 12-hole muffin tin with paper cases.
- Mash the bananas: Peel and mash the bananas in a bowl using a fork or a mixer until smooth.
- Mix wet ingredients: Add the oil, eggs, and sugar to the mashed bananas and mix well until combined.
- Prepare dry ingredients: In another bowl, mix the flour, cocoa powder, and bicarbonate of soda.
- Combine wet and dry: Slowly add the dry ingredients to the banana mixture, stirring gently until just combined.
- Fill the muffin cases: Spoon the batter evenly into the muffin cases, filling each about ¾ full.
- Bake: Place in the oven and bake for 15-20 minutes, until the muffins are dark and slightly domed.
- Cool: Let them sit in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use Overripe Bananas: The darker and softer the bananas, the better! Overripe bananas add natural sweetness and keep the muffins moist.
- Sift the Cocoa Powder: This helps remove lumps and ensures the cocoa blends smoothly into the batter for a rich chocolate flavor.
- Don’t Overmix the Batter: Stir the ingredients just until combined. Overmixing makes the muffins dense instead of soft and fluffy.
- Fill Muffin Cases Evenly: Fill each case about ¾ full for evenly sized muffins that rise perfectly without overflowing.
- Check for Doneness Correctly: Insert a toothpick into a muffin—if it comes out clean or with a few crumbs, they’re ready. If it’s wet, bake for another 2 minutes and check again.
Nigella Chocolate Banana Muffins